the info on how to enter mccain's tribute to good taste

34 Pages·2016·9.91 MB·English

IN THIS ISSUE: ALL THE INFO ON HOW TO ENTER MCCAIN’S TRIBUTE TO GOOD TASTE; INTERVIEWS WITH DORAH SITOLE,
PHINEAS LEPURU, PELLIE GROBLER, MICHAEL HOLENSTEIN AND ADRI VAN WIERENGEN; HOW TO TAKE GREAT FOOD
PICTURES WITH YOUR PHONE; AND LOOKING BACK AT FOOD & HOSPITALITY AFRICA.
COMPETITION ENTRY FORM
PAIR OFF
WITH THE ULTIMATE PARTNER
ENTRANT’S DETAILS
LET THE PAIRING BEGIN!
Full name:
It’s the ultimate pairing challenge – to find the best combination of flavours – with McCain as
Telephone number:
your perfect partner. We’re looking for the most innovative, tasty and practical application of
our new sides – and your creative talents! (Home) (Work)
(Cell) (Email)
THE PAIR-OFF
Postal address:
Simply pair two of the three new McCain sides – Creamed Spinach, Mashed Butternut
Current place of employment/study:
and Mashed Cauliflower – plus one potato product with any of the ingredients in the online
What does a SACA endorsement mean to you?
competition basket,and create a perfectly paired starter and main course.
Judges will be looking for the best pairing of flavours, with McCain as your perfect partner to
the dish. The winning menu must showcase a perfect pairing of ingredients, offer a perfectly
paired starter and main which are also perfectly pairable to the foodservice environment.
Do you know what McCain products are endorsed by SACA? YES NO
Four finalists in each category of the McCain Tribute to Good Taste will be paired off
Please indicate whether you are a professional chef or student chef by ticking the relevant box: Professional Student
against one another at Infochef Gauteng on 31 August in Johannesburg.
Are you a member of SACA? YES NO
I have read and understood the rules of the competition and conditions
THE PRIZE
STUDENT CATEGORY SIGNED: __________________________ DATE: _______________________________
The winner in the Student category will walk
away with a grand prize of R10 000 in cash and PAIR-OFF PRODUCTS & PARAMETERS
a YuppieChef voucher.
(cid:127) The McCain Tribute to Good Taste is open to ALL student and professional (cid:127) The winner in the Professional Chef category must be willing to be photographed
PROFESSIONAL CHEF CATEGORY chefs nationally. and must make themselves available for an interview in order to fulfi l the publicity
The winning professional chef will win a cash prize (cid:127) Entrants are required to submit a recipe using two of the three new McCain sides – requirement. The winner’s profi le will be published in Chef! Magazine.
of R15 000, plus the McCain Tribute to Good Taste Creamed Spinach, Mashed Butternut and Mashed Caulifl ower – plus one McCain (cid:127) Entries will be judged by a panel of South Africa Chefs Association-accredited judges
potato product (this includes McCain sweet potato products) with any of the ingredients and four fi nalists in each category will be selected to compete at the fi nal. Finalists will
Floating Trophy and guaranteed publicity.
in the online competition basket, to create a starter and main course, for 4 people, be notifi ed both telephonically and in writing.
together with a description of the inspiration behind the recipe and at least one relevant (cid:127) Finalists will be fl own to Johannesburg for Infochef 2016 and will have one hour to
accompanying photograph. prepare and present their entry dish to the judging panel.
(cid:127) The use of two of the three newly-launched McCain sides – Creamed Spinach, Mashed (cid:127) The student winner will receive a cash prize of R10 000 in cash and a
Butternut and Mashed Caulifl ower – and one McCain potato product (this includes YuppieChef voucher.
McCain sweet potato range) is compulsory in each dish.
(cid:127) The professional chef winner will receive a cash prize of R15 000, plus the
(cid:127) In addition to the compulsory ingredients, entrants can refer to the SACA competition McCain Tribute to Good Taste Floating Trophy and guaranteed publicity.
ingredient list (available on the website).
(cid:127) The names of both winners will be announced at Infochef and the winning entries
(cid:127) Contestants are not allowed to bring in any McCain products (the permitted McCain and a profi le of both winners winner will be published in Chef! Magazine and on the
products will be supplied by McCain). Any ingredients not included in the SACA South African Chefs Association website.
ingredient list will be for the contestant’s own account.
(cid:127) The judges’ decision is fi nal and no correspondence will be entered into.
(cid:127) Entrants will be judged on the following criteria: overall taste, presentation, practicality,
(cid:127) All recipes submitted become the property of McCain Foods (SA) to use at its discretion.
preparation time, ease of menu implementation and product usage.
The presentation and contents of the recipes may be adapted by McCain Foods (SA)
(cid:127) Both dishes must be balanced in fl avour and texture. for promotional purposes.
HOW TO ENTER (cid:127) The dish must be suitable for application in a fast casual or casual dining environment. (cid:127) McCain Foods (SA) reserves the right to photograph and fi lm the competitors and/or
(cid:127) McCain products used must be highly visible and highlighted as the partnered dish. their dishes for marketing purposes.
1. For full competition details and to download your entry form (cid:127) The McCain sides must be prepared differently in starter and main course. (cid:127) Entries must reach the South African Chefs Association by 17 August 2016 and may
simply visit www.saca.co.za (cid:127) Any combination of the compulsory McCain ingredients can be used in the starter and be submitted by fax to [phone] or email to [email protected]. Entries may
main course. The requirement is that two sides and one potato product (this includes also be posted to The South African Chefs Association, P.O. Box 291305, Melville, 2109
2. Familiarise yourself with the terms and conditions of the competition. McCain sweet potato products) are used in both courses, not each of the courses. (please mark clearly: McCain Tribute to Good Taste 2016).
(cid:127) Pre-preparation of ingredients prior to the competition on the day will not be allowed.
3. Complete and submit your entry form with your starter and main
course recipe and pics by no later than 17 August 2016.
Contents
Dear Friends, Colleagues and Sponsors...
O
n the 19th of May, Dr. Billy Gallagher of chefs showcasing their passion for the
FOREWORD NEWS passed away. The Honorary President culinary arts.
of the SA Chefs Association and the World
1 A welcome letter from SA Chefs President Stephen 38 Interesting news and events from around the country This year, the National Team and National
Association of Chefs Societies achieved a
Billingham Junior Team will be competing in the
great many things in his life, and has left
Culinary Olympics in Germany. In the run-
TRIBUTE ACADEMY OF CHEFS his legendary mark on both the South up to the Olympics in October, there will be
African and global hospitality industry.
a number of awareness-raising events and I
2 The hospitality industry mourns the loss of Dr Bill Gallagher 42 We chat with JP Siegenthaler What became incredibly clear as the news of
would urge you all to try and attend where
his passing spread was that he had touched
you can – I am so impressed with the calibre
FLAVOURS the lives of an extraordinarily large amount
INDUSTRY PERSONALITY of food that these talented young chefs are
of people, as a mentor, friend or colleague.
4 Trend Watch: Freakshakes Both his funeral and memorial were packed producing, and they do it all in their own free
44 South African food icon Dorah Sitole time, without any payment. Hats also go off
6 Jackie’s High Five: Cost cutting with people, each with a personal story to tell
to the team of consultants that are grooming
8 Restaurants: Crumbs & Cream, Kitchen at Weylandts and about their experience with the culinary icon.
and working together with the Teams to
80s-themed food at the Elangeni FOOD FEATURE While we bid him farewell and celebrated his
prepare them for what is sure to be a gruelling
life on that day, his legacy will always be felt
10 Sip & Swirl: Some of our favourite wines of the moment few days of cooking – these consultants also
46 Recipes and a review of JAN – A Breath of French Air in the industry. We are all privileged to have
give up their free time to give their expertise
INTEREST spent even a small amount of time with such
to the Teams, and we honestly wouldn’t be
an impactful leader and in our next issue of
NATIONAL CULINARY TEAM able to do this without you.
14 Stephen Hickmore meets Chef Jan Hendrik van der Chef Magazine, we will feature a tribute to
Westhuizen the great man. In the run-up to the Olympics, one of the
50 Dion Vengatass from the National Culinary Team
18 We chat with De Hoek’s Chef and General Manager, major events that the Junior Culinary Team
Just before the news of Billy’s passing reached
Michael Holenstein will be taking part in is the Good Food &
us, we had an occasion to connect with the
22 Lowveld hospitality at Walkerson’s Hotel & Spa YOUNG CHEFS CLUB CORNER industry as a whole at Food & Hospitality Wine Show across the country – so chefs of
Durban and Johannesburg, we hope to see
26 How to use Instagram for your restaurant Africa. It was an opportunity to reconnect
54 Adrian Vigus-Brown interviews young chef Vusi Ndlovu you there! As always, the Junior Team will be
with familiar faces, meet and get to know
cooking up a storm and showcasing the chef
CHEF PROFILE fellow industry-professionals, and really just
profession to the visitors of this annual show.
EVENT touch base with where we are as a profession.
30 Pellie Grobler tells us more about his restaurant, Black
I’d like to thank all of the sponsors that made Culinary Regards,
Bamboo in Pretoria 58 A look back at this year’s Food and Hospitality Africa
our presence at this world-class hospitality Stephen Billingham
32 Phineas Lepuru chats about his work at the Reserve Bank event possible, as well as the SA Chefs team
who coordinated the event. Thanks also go to “Success is born out of arrogance,
HUMAN RESOURCES OPINION
all of the schools and chefs that entered the but greatness comes from humility.”
36 Stephen Hickmore thinks that 50 might just be the new 30 62 Brian McCune on cookbooks competitions taking place at our stand – it’s Marco Pierre White
always wonderful to see the next generation
PUBLISHED BY Shout Factory THE SOUTH AFRICAN CHEFS ASSOCIATION
PUBLISHER Jason Whitehouse - Tel: [phone] University of Johannesburg, School of Tourism & Hospitality
Fax: [phone] Tel: [phone] - Fax: [phone]
ADVERTISING SALES Jason Whitehouse [email protected] - www.saca.co.za
[email protected] PRESIDENT Stephen Billingham
GENERAL MANAGER Chantelle Balsdon GENERAL MANAGER Thomas Overbeck
[email protected]
FINANCE MANAGER Connie Butler
EDITOR Sarah Marjoribanks
[email protected] CERTIFICATION HEAD: Elsu Gericke
DESIGN & LAYOUT Shout Creative - Peter Batistich - [email protected]; MEMBERSHIP COORDINATOR: Kristina Arnall
Jeanlé Casarin - [email protected] MARKETING & EVENTS MANAGER: Katlego Tshabangu
CONTRIBUTORS Lauren van Zyl, Brian McCune, Stephen Hickmore,
DISCLAIMER Shout Factory makes no representations about the accuracy of the information, data,
Jackie Cameron, Ilka van Schalkwyk, Lisa van der Knaap advertisements, graphics or other content contained in any Shout Factory owned online platform,
PRINTING RSA Litho e-mail newsletter or print publication, including but not limited to the Shout Factory print and online
CHEF! Co-published bi-monthly by Shout Factory magazine, blogs and other email newsletters, and any other media channel owned or produced by
Shout Factory. Content produced by Shout Factory may from time to time include technical inaccuracies
OPINION DISCLAIMER: The views and opinions expressed in Chef! Magazine are solely those of the or typographical errors. Statements on product or service quality, price or other features are only
original authors and other contributors. These views and opinions do not necessarily represent those of opinions and should not be relied on as guarantees nor as offers for sale. For the full disclaimer notice,
the South African Chefs Association and Shout Factory. please visit http://shoutfactory.co.za/print-media/
SA CHEFS PATRONS
TSOGO SUN
On the Cover: Chef Jan Hendrik
van der Westhuizen in action at a
recent dinner at Emperor’s Palace.
Photograph taken by Shawn Driman.
CHEF! ISSUE 49 | 1
Industry Mourns the loss of
SA Chefs President Stephen Billingham’s
Dr. Bill Gallagher
memorial tribute to Dr. Billy Gallagher
T
oday is a day of great sadness for the man who dedicated his life to uplifting in 1990 with the Southern Sun Group.
South African and global hospitality and developing the profession of Chefs Without his belief in me and his constant
industry. But, it is also a day of great pride throughout South Africa and the African motivation and reassurance I would not
as we cherish the fond memories of Dr continent. He genuinely cared for and be standing here today as the President of
Billy Gallagher. had time for each and every individual our noble Association.
On the 19th of May 2016, world-renowned chef
who crossed his path no matter their
and hospitality icon Dr. Billy Gallagher, honorary The Culinary industry’s pride has always significance or title. As we know, we are all, so blessed, better
president of the SA Chefs Association and World been built around its people, great off and enriched for having known him,
men and great women in remarkable However, may I remind you that, behind worked with him, argued with him,
Association of Chefs Societies, passed away.
numbers, but once in a while, there is a every successful man there is a great laughed with him and cried with him.
Whilst we could list his many achievements, the giant amongst us, who stands head and woman… The sparkle in his eyes when
shoulders above their peers, setting and he spoke about his family, especially his On the subject of crying, we all know Dr
awards he received and the projects he completed,
maintaining higher standards for us all to wife Linda, who he met some 46 years G was passionate about the other love of
his legacy is more than just the many milestones he live up to. ago, on his 21st Birthday weekend in his life - football and even more so the
reached. Billy was a friend, mentor and inspiration Jarrow, Newcastle and in his own words love of Newcastle United. We spent many
Dr Billy Gallagher was indeed one of ‘she started to dance with me and we’ve an hour discussing his team’s performance
to so many in the South African and global
those giants. His life boiled over with been dancing together ever since…’. or in fact non-performance, the player’s
hospitality industry; a man who always had time magnificent achievements, accolades, roles and the team’s lack of goals.
citations, awards and acknowledgements On behalf of the world of Chefs within
and advice for everyone he met, and for whom
with dedicated service to our industry our noble industry, we would like to Sir, Captain, my Captain, we know that
excellence was always possible. He was a leader, which he loved and cherished so because of your greatness and
much. gleaming reputation, God and
and we will miss him deeply.
"The good that Dr Gallagher has done, will
all of his Angels got together and
One of the tragedies of life is that, never be undone or die and the profound decided that they have a new
as a rule, a man's true greatness is principles associated with his name will role for you to do now… when
only fully recognized upon death. never fade away. He represented the very the Newcastle United goalkeeper
Dr Gallagher was indeed one of miraculously leaps to save a certain
best of all of us, and his drive, determination
the rare exceptions to that written goal, we know it is you that lifted
and humour was contagious."
rule. From his humble beginnings, him higher to save it, and when
he became a living legend, and he the flag at the famous St James’s
lived up to this as the decades Park flutters graciously above the
passed. His death only heightens the Thank Linda Gallagher, and Billy’s sons stadium, we know it is you blowing it.
respect and admiration felt for him by Mark and Ian, their wives Maria and Lena
the thousands of cooks, chefs, caterers and the three gorgeous grandchildren Chefs, ladies, gentlemen, friends and
and hospitality professionals around the that he was so incredibly proud of and colleagues her today and around the
world. certainly the centre of his universe, for world, there are clearly no amount of
sharing him, our mentor with us, for his words to express our gratitude for what
Dr G was one of those unique individuals many sacrifices of precious family time as Chef, Billy, Bill, Mr Gallagher, Dr G,
who, by all odds, was the best man for he frequently travelled the world to build husband, father and grandfather has done
a vitally important job, as his powerful and strengthen the profile of the South for all of us.
leadership helped to get and keep South African Chef.
Africa on the international scene as a In closing, in the words of our fellow
leading culinary destination. He was and The good that Dr Gallagher has done, countryman, Sir Elton John:
will always remain the backbone of South will never be undone or die and the Chef Gallagher Your candle burned out
Africa’s culinary landscape. profound principles associated with long before your legend ever did!
his name will never fade away. He
The greatness of Dr Gallagher will remain represented the very best of all of us, and
inseparable from the greatness of the his drive, determination and humour was
organization he helped create and gave his contagious.
whole life to building, the South African
Chefs Association. He touched each and every one of our
lives in his own special way and on a
Dr Billy Gallagher… Our very own personal note, I have Dr G to thank
Mandela of the Hospitality Industry. A for bringing me to South Africa back
CHEF! ISSUE 49 | 3
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Trend Watch:
FREAKSHAKES
award-winning
inspirational tabletop for
the hospitality and
WHAT?
Over the top and often ridiculous, Freakshakes are catering industry.
decadent milkshakes in a variety of on-trend flavours, topped
with ALL the toppings. Usually served in a glass or jar and
on a plate or a board, the surface of the milkshake is piled
high with ice cream or whipped cream, swirled with sauces
and laden with items such as pretzels, biscuits, chocolates and
sweets – anything that’s delicious, complements the milkshake
and looks tempting. Even doughnuts and brownies have been
known to crown the insane milkshakes.
WHY?
Freakshakes have become a bucket list food item.
They’re immensely photogenic, and pictures of the gargantuan
milkshakes have been hitting newsfeeds and making people
all around the world envious. Everyone loves a milkshake,
and these are particularly bragworthy. And obviously, the fact
that they’re piled high with goodies makes them tempting to
guests.
GET CREATIVE:
Firstly, choose an interesting flavour
our collections
combination to start off with and then make sure that your
are designed with
milkshake is uber-thick. Make a complementary sauce and
a broad selection
swirl that inside the milkshake, then use again in the toppings
to excite your
and on the rim of the jar if you want to adhere sweets or
imagination.
chocolates onto the edge. Pile whipped cream or ice cream
high onto the surface of the milkshake, trying to get it as high
as possible, and then add whichever items you think would
go well with the milkshake – pretzels, chocolate bark, sweets,
brownies, pastries – anything goes. Place the milkshake on a
board or plate and, if you want, drizzle the sauce or encourage
the whipped cream to melt slightly down the side of the glass
to create messy decadence.
WHERE CAN I TRY IT?
My Sugar in Cape Town is
first and foremost dedicated to chocolate, with rows of
handmade chocolates on display, but the establishment added
Freakshakes to its restaurant menu which have turned out
to be extremely popular. Some of the milkshake flavours
include Miso Caramel, Cookie Butter, Coffee, Butterscotch
Popcorn and Caramelised Coconut, and toppings often
include the handmade chocolates on offer. In Johannesburg,
Craft restaurant in Parkhurst also offers Freakshakes – flavours
include The Candy Feast, which is pink and topped with
candyfloss, Chocolate Overload, and Salted Caramel Delight. Val Sutherland Tel: [phone]
Steelite International | Sales Manager

Email: [email protected] www.steelite.co m
4 | CHEF! ISSUE 49 Mobile: [phone] facebook.com/steeliteinternational
Skype: Val Sutherland McCabe twitter.com/steeliteUK
Jackie’s
High Five:

Cost Cutting
J
ackie’s High Five: Jackie Cameron gives us five pieces of advice for
UPSTAIRS by [spasie] venue
cutting costs without cutting quality, as we deal with the effects of
launches with Roots
the drought. “You’ll have some of your own ideas too,” says Jackie. “So
exhibition
let’s work together to help protect the environment."
The new venue space on Bree Street kicked
off its first presentation with a multi-sensory
BUY IN-SEASON VEGETABLES exhibition by food writer and stylist Caro de
Waal. The presentation is called ROOTS and
FROM YOUR LOCAL VEGETABLE MARKET. celebrates both the literal and ancestral forms.
This cuts out the middle man - and you’ll build a
“I started by looking simply at edible roots in
relationship with your favourite suppliers.
all their forms. I found that there are hundreds
of different kinds of roots – firstly you have true
roots which are things like beetroot and carrot,
SUPPORT THE LOCAL FARMER. then tubular roots – the humble potato, bulbs

which are things like leeks and fennel and then
By keeping the agricultural industry alive we’ll be
the amazing rhizomes which are the ginger,
assured quality products from suppliers who are
wasabi and turmeric type of root. So many
prepared to go the extra mile. In turn we, as chefs,
colourful, diverse and interesting varieties. Just
need their support.
like us. Humans were first ‘born’ in Africa and
from this, so many wonderfully contrasting
and colourful variations formed over millions
BY USING NATURAL LIGHT AS of years and travelled and settled in all the
corners,” says Caro.
MUCH AS POSSIBLE, YOUR USE OF
Caro worked with 10 creatives to create the
ELECTRICITY WILL BE MINIMAL.
exhibition, which uses a number of different
Remember, however, to be sensible. Safety is of disciplines to explore the theme.
utmost importance.
GROWING YOUR OWN FRUIT, VEGETABLES AND HERBS
MEANS FUEL SAVING BECAUSE YOU’LL REDUCE THE
NEED TO SHOP.
Bought herbs often don’t last which results in
wasteful refuse.  Home-grown, hand-picked
ingredients are full of flavour, fresh – and offer a
sense of fulfilment. I suggest preserving, pickling
or fermenting to prevent wastage
Jackie Cameron is
the owner of Jackie
BE WATER WISE. Cameron School of
Food & Wine, designer
Fix leaking taps and recycle greywater by
of Jackie Cameron
leading it into your garden. Until you’ve
Chef Range and author
fixed a drip, place a bowl under it - you’ll be
of Jackie Cameron
amazed how much water you’ll collect.
Cooks at Home.
CHEF! ISSUE 49 | 7
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Restaurants
Crumbs & Cream
Originally serving ice cream cookie sandwiches out of a food truck, Crumbs & Cream
have opened a bricks-and-mortar flagship store in Sea Point. The concept is simple –
customers choose their ice cream and cookie flavours, and the two cookies are used to
sandwich the scoop of ice cream. The cookies are made fresh and are perfectly chewy,
and the ice cream is Italian Gelato-style. There’s also a variety of toppings to choose
from to spruce up your ice cream sandwich, and a sandwich goes for R35. www.
crumbsandcream.co.za.
Kitchen at Weylandts
launches new menu
The chic cafes which are situated in selected Weylandts stores, have
launched a new menu. The restaurant offers freshly-baked breads
together with breakfasts and lunches. Fresh fruit and vegetables are
mostly sourced from farm at The Kitchen at Maison and are also used
to produce the deli items on sale such as jams and preserves. The new
menu includes Croque Madame, which is made with brioche, ham,
mature cheddar cheese with wholegrain mustard and béchamel sauce
topped with a fried egg. Also on offer is Batter-fried linefish served with
quinoa with gremolata dressing, mange tout and radish fennel salad; and
Fmlaumshmroeokmuc. hwewn,w a. wpeuyffla pnadsttsr.yc od.izsak/ kwiticthh elnee.ks, crème fraiche, bacon and Your premium protein replacem e n t
CHEF! ISSUE 49 | 9
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Welcome to our world!
StreetSmart SA
launches in Knysna
Your one-stop-shop in the hospitality industry.
StreetSmart SA, a non-profit
organisation dedicated to the
social integration and upliftment
We are proud to announce that we are now trading in South Africa. International
of street children, has launched in
Knysna and is rallying restaurants Hotel Supply Company services the hospitality industry providing world-class sourcing,
to become involved in helping to
procurement and distribution solutions for Hotel Operating Equipment and Guest
rebuild the lives of children at risk in
the town. Amenities. Our expertise extends to all areas of a hotel including; bathrooms, bedrooms,
front office and back of house. With over 150 years of experience in Marketing, selling
“StreetSmart is one of the best
and servicing of hospitality products, we are a proven leader in helping our valued
examples of how a little donation
can go a long way. It shows how customers achieve and deliver their best guest experiences. International Hotel Supply
those who enjoy a meal, can with
Company is a wholly owned subsidiary of American Hotel Register Company, who is
agreement of those who cook and
serve, help people who are less the premier global supplier of hospitality products with 100,000 rooms being supplied
fortunate than themselves, so that daily, and the largest supplier of hotel products with a proud legacy of dedication and
they too can become productive
Nostalgic food in Durbs citizens of our country,” said Sue service to the hotel industry.
Mills, Knysna hotelier and co-
Sky Venue, located on the 31st floor of the Southern Sun Elangeni & Maharani, is given
ordinator of the Knysna Committee
an 80s makeover once a month – this means 80s music and, of course, retro 80s food Click on one of the links below to see our range of products:
of StreetSmart SA at the launch
from Executive Chef Shaun Munro. “Our goal was to build on the retro 80’s theme to
event. “Let’s give these StreetSmart
create a fun menu, which translates into feel-good food and evokes a sense of nostalgia,”
recipients a means to obtain dignity
says Executive Chef Shaun Munro.
and hope,” added Sue.
“The playfulness and variety of our menu has been a hit with our guests. Various
Funds are raised by adding a
dietary requirements and periods of religious observance are also considered during our
voluntary R5 donation to each table’s
planning to ensure that all our guests are well catered for,” explains Munro.
bill at participating restaurants and
since its inception in Cape Town
Munro’s modern take on 80s-inspired food is showcased in a three course buffet. The
in 2005 under the patronage of
playfully disco- themed cuisine includes dishes such as Rhythm of the Night Chicken
Archbishop Emeritus Desmond
Roulade, DJ’s Delight - vegetarian starter option, Mirror Ball Vegetable Phyllo Parcels
Tutu, StreetSmart has raised a total
and Groovy Fish Grill.
of over R11,5 million.
Signature curried dishes including the aromatic lamb and gourmet vegetable korma with
paneer served at the curry bar are reminiscent of traditional Durban curry for which the
Maharani Hotel was renowned during the 80’s.
For dessert, an array of sweet treats including peppermint caramel pudding, marbled
chocolate mousse, fresh fruit pavlova, black forest gateau and crème caramel promises to
leave guests spoilt for choice. The cost is R420 per person, which includes dinner.
McCain Slap Chips
wins big
The traditional taste and local feel
of McCain Slap Chips was recently
recognised at the Product of the Year
Awards, where the chips won in the
Best Meal Side category. Product of
the Year is a consumer voted award
which recognise manufacturers for Selection of our valued partners
bringing quality and innovative
products to the market and
consumers.
International Hotel Supply Company
10 | CHEF! ISSUE 49 8 Kramer Road ▪ Kramerville Sandton 2010 ▪ Johannesburg ▪ South Africa
T: [phone] ▪ E: [email protected]
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Sip & Swirl
these wines of the month
It’s the Year of
AVONDALE CYCLUS 2013
the Pulse!
is eminently drinkable now, but According to the United Nations,
with excellent aging potential if who decided to dedicate this year
the 2009 vintage is anything to to the humble seed, pulses should
go by. Avondale works together be positioned as a primary source
with nature to get the best wine of protein and other essential
possible, and Cyclus is made nutrients, so try and incorporate
with Viognier, Roussanne, more of these nutritional
Chenin Blanc, Chardonnay and powerhouses into your menu.
Semillon grapes. It has a soft,
rich nose of peach, with a touch
of frangipani, and on the palate
you’ll find pineapple, pear and
fig, with smooth subtle oak
giving a creamy finish. Cellar
door price is R268.
NEETHLINGSHOF THE OWL
POST PINOTAGE 2014
is part of the Stellenbosch estate’s
Short Story Collection. With ripe
fruit and banana aromas, it has a Kids Cooking Classes
rich and velvety palate with vanilla kick off at The i n dul
n g
and more ripe fruit flavours. It can Table Bay u e
be enjoyed now, or matured for The Table Bay’s Executive Chef f nt
another decade, and would go very
Jocelyn Myers-Adams, will be A
nicely with hearty red meat dishes.
hosting monthly classes in culinary
Cellar door price is R190.
aArptsr iflo tro e Nmoevrgeminbg eyro 2u0n1g6 c. oMokins if rom c h i c ken sn
Chefs will get to work side by side ack
with Myers-Adams for two inspiring
hours while learning some special
tricks of the trade.
DORAN VINEYARDS

SiIst H ehIxaRcsAe alZl ed ne2te 0pv a1c3lou ne cfeonr tmraotinoeny . Eat1hn2aa c ityhn eg tatiewrvrseao soc thfci hvoaeigul edrl e rtMaehrneni n bioniep gCtpw ehoexereptfnuse nrc5ilie atanysns c deis ANOTHER I N N OVAT I ON F ROM RAINBOW FOODSOLUTIONS
of plums, with undertones to develop a life-long love for the
of spice and fabulous juicy culinary arts, whilst celebrating
tannins. The vineyards are in South Africa’s rich culinary heritage. GREAT FOR SNACKING OR SHARING, OUR EASY-TO-PREPARE CHICKEN NUGGETS
the Voor-Paardeberg and 80% Each month, the children will
of the grapes were destemmed, prepare something different based COME IN TWO EXCITING FLAVOURS: BBQ AND SWEET CHILLI. THE PERFECT
with 20% crushed as whole on a theme which is aligned with PORTION CONTROL IS PRETTY TEMPTING TOO!
bunches. Most of the extraction the seasons or a special occasion.
was done during the four days
the grapes were cold-soaked.
1C2e ll a r d |o oCr HpEriFc!e I SisS RU7E9 4. 9 THB/40384/Sticky For more information, Email [email protected]
40384_rcl_stickies_print_fin.indd 1 2016/04/25 10:48 AM
36737-O Chef Mag Advert CTP.pdf 1 4/18/16 3:24 PM
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